CORNFLOUR SPONGE CAKE
(Gluten-Free)

4 eggs
1/2 cup castor sugar
1 cup cornflour

Lightly grease a deep 23 cm round cake pan.

Beat eggs in a bowl with electric mixer for about 7 minutes or until thick and creamy. Gradually add sugar, beating well after each addition.

Sift cornflour three times, then sift cornflour over egg mixture. Gently fold flour into egg mixture.

Spread mixture evenly into prepared pan, bake in moderate oven (350 degrees F / 180 degrees C) for about 40 minutes or until cooked when tested.

Turn sponge onto a wire rack to cool.

Split cold cake in half, spread halves with cream, jam, or icing. I prefer to spread raspberry jam on the bottom half and then either spread icing or cream and top with strawberries on the top half.